Teresa's Recipes
Peach and Apricot Pie
Indulge in a slice of summer with this heavenly Peach and Apricot Pie. The flaky homemade crust cradles a luscious filling of ripe peaches and sweet apricots, enhanced with a hint of warm cinnamon and a splash of lemon juice for brightness. This delightful dessert is a celebration of seasonal fruits, reminiscent of family gatherings and sun-soaked picnics. Perfect for topping with a scoop of vanilla ice cream or a dollop of whipped cream, this pie is bound to become a cherished favorite.
Ingredients
- 2 tablespoons (for topping) Turbinado sugar
- 1, beaten (for egg wash) Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 1/2 cup Granulated sugar
- 2 cups, pitted and sliced Apricots
- 3 cups, pitted and sliced Peaches
- 2 (9-inch) crusts, homemade or store-bought Pie crust
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 45g
- Protein: 3g
- Sodium: 180mg
- Sugar: 25g
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out one of the pie crusts and place it in a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.
- In a large mixing bowl, combine the sliced peaches, sliced apricots, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix gently until the fruit is well-coated and the ingredients are evenly distributed.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Roll out the second pie crust and carefully place it over the fruit filling. Trim any excess crust, then crimp the edges to seal the pie securely.
- Brush the top crust with the beaten egg for a shiny finish, then sprinkle with turbinado sugar for a delightful crunch.
- Cut a few slits in the top crust to create vents for steam to escape during baking.
- Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the filling set.
- Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- For added flavor, consider mixing in a small amount of almond extract or using a combination of spices such as nutmeg or ginger.
- If fresh apricots are not available, you can substitute with canned or frozen apricots, but be sure to drain excess liquid.